Subject: walnut pickles

From: [email-masked] (Marshall Bullock)
Date: Wed, 8 Jun 1994 22:28:33 GMT

The Carolina Housewife by Sarah Rutledge, Charleston, 1847, has
the following receipt:

	Take 100 walnuts and run a needle through them, put
them into as much beer vinegar and salt as will cover them; let
them remain three weeks, take them out, drain and wipe well;
take as much white wine vinegar as will cover the walnuts, and
make the pickle with a quarter of an ounce of mace, cloves,
three pices of root ginger, a nutmeg (broken in pieces), and a
few peppers; boil all together, and pour it hot upon the
walnuts; put two cloves of garlic with your nuts, but do not
boil them; keep them dry and closely covered; mustard seed may
be added.